2 bulbs garlic, tops cut off
Oil, for drizzling
Salt
2 tablespoons caraway seeds, toasted and ground in a mortar and pestle
2 tablespoons caraway seeds, toasted and ground in a mortar and pestle
2 tablespoons brown sugar
1 1/2 tablespoons Dijon mustard
One 4-pound pork loin, rack separated
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 teaspoon vegetable oil
2 cloves garlic, smashed
1 tablespoon caraway seeds, toasted and ground in a mortar and pestle
1/2 red onion, julienned
1/2 red cabbage, finely chopped
1 cup chicken stock
1/4 cup white wine
2 tablespoons apple cider vinegar
2 tablespoons sugar
7 sprigs fresh thyme
1 stick cinnamon
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 tablespoon butter
1 tablespoon vegetable oil
2 Granny Smith apples, cored and cut into 8 wedges
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
Freshly ground black pepper
1/4 cup plain yogurt
2 tablespoons Dijon mustard
1/2 teaspoon honey
1 teaspoon fresh thyme leaves, finely chopped
Pinch ground caraway
2 tablespoons olive oil
1 shallot, minced
1/4 cup black olives, pitted and roughly chopped
Juice of 1 lemon
1 pound yellow beans, trimmed and blanched
Salt and freshly ground black pepper
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